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Australian Sausage Rolls are made with seasoned pork sausage wrapped in flaky, golden puff pastry. They’re easy to make and perfect for lunches, parties, or a savory snack.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Great recipe and so easy. I’ll be making these again! Thanks for this recipe, Emily.” – Crin
“These were delicious! Followed the exact recipe. Nothing to drain halfway. Thank you for a taste of Australia” – Wendy
“Thanks for the easy to follow directions. Made these for grandsons Australia Night at school and they turned out great!”– Michelle
Our Story of Australian Sausage Rolls
My husband, Beau, lived in Australia for two years, and sausage rolls were one of his favorite things to eat while he was there. For years, he asked me to make them at home, but I was hesitant. I had never tried an Australian sausage roll myself, and I didn’t want to disappoint him with something that tasted nothing like he remembered.
I finally decided to give it a try. After reading through several Australian recipes, I came up with my own version using ingredients I could find here in the United States. When Beau tried them, he said they tasted just like the ones he remembered from Australia. I was so relieved!
This past year, I finally got to visit Australia with Beau on vacation, and I got to try sausage rolls there for myself. I loved them! After all these years of making our recipe, it was so fun to finally taste them in Australia and see how ours compared. I’m happy to report that our recipe is spot on! And even after trying the real deal in Australia, I have to say, I still like mine the best!
🩷 Emily
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Our Story of Australian Sausage Rolls
- What Are Australian Sausage Rolls?
- Ingredients You’ll Need
- Ingredient Additions and Substitutions
- How to Make Australian Sausage Rolls
- Recipe Tips
- Frequently Asked Questions
- Make Ahead and Storage
- What to Serve with Australian Sausage Rolls
- More Sausage Recipes
- Australian Sausage Rolls Recipe
What Are Australian Sausage Rolls?
Sausage rolls are a familiar bakery and takeaway snack in Australia. They have a savory minced-meat filling wrapped in puff pastry and are often served with tomato sauce, which is similar to American ketchup. Sausage rolls are also popular in Britain and New Zealand.
Ingredients You’ll Need
- Pork sausage: We use Jimmy Dean Premium Pork Sausage, the uncooked seasoned sausage sold in a roll. Use the sausage meat, not cooked links or plain unseasoned ground pork.
- Puff pastry: A frozen package with two sheets makes the four pastry rectangles in this recipe. Thaw according to the package so it unfolds without cracking.
- Italian breadcrumbs and milk: Mix these into the sausage filling as directed. Don’t omit the breadcrumbs without adjusting the recipe.
- Garlic, paprika, salt, and pepper: The simple seasonings used in our original recipe. The sausage is already seasoned, so keep that in mind when adding salt.
- Egg and water: Whisk together for the egg wash that helps the pastry brown.
Ingredient Additions and Substitutions
- Spicy sausage: Jimmy Dean Hot Pork Sausage is an option we’ve used when we want a little more heat.
- Onion or grated vegetables: Australian readers have suggested finely grated onion or carrot in the filling. If you try them, squeeze out excess liquid so the pastry doesn’t get soggy. These are reader variations, not part of our tested recipe card.
- Other sausage: Turkey or chicken sausage can be used, though the seasoning and moisture may be different. If using turkey or chicken the internal temperature must reach 165°F. The original recipe using pork must reach 160°F.
- Gluten-free: I’ve made these Australian Sausage Rolls gluten-free many times, and Sweet Loren’s Gluten Free Puff Pastry is my favorite to use. Just swap the regular breadcrumbs for gluten-free breadcrumbs and make sure your sausage and seasonings are gluten-free too. They turn out great!
How to Make Australian Sausage Rolls
- Prepare the pastry and oven. Thaw the puff pastry according to its package and preheat the oven to 425 degrees F. Lightly flour your work surface and cut each of the two sheets in half to make four rectangles.
- Mix the filling. Combine the uncooked sausage, breadcrumbs, milk, garlic, paprika, salt, and pepper until the mixture is evenly blended.
- Shape the sausage rolls. Divide the filling into four equal portions and shape one long strip of sausage along each pastry rectangle.
- Wrap and cut. Fold the pastry around the meat and pinch the seam closed. Turn seam-side down and cut each log into four pieces, making 16 rolls.
- Brush and bake. Place the rolls on a parchment-lined baking sheet. Brush with egg wash and add a little extra paprika if desired. Bake at 425 degrees F for 5 minutes, then reduce to 350 degrees F and bake for another 30 to 35 minutes, until the pastry is puffed and golden and the pork filling reaches 160 degrees F.
- Cool and serve. Let the rolls rest for 10 minutes before serving. They’re good plain or with a little BBQ sauce or ketchup.
Recipe Tips
- Keep the puff pastry cool while working. If it becomes very soft or sticky, chill it briefly before baking so the layers can puff properly.
- Use uncooked bulk sausage. The filling cooks inside the pastry; precooking it would change the texture of this recipe.
- Put the seam underneath each roll. Parchment paper helps prevent sticking and makes the bottoms easier to remove than a wire rack.
- Don’t assume you need to drain the rolls halfway through baking. Some older comments discuss draining grease, but it isn’t a step in the current recipe card. If your pastry seems greasy, check the sausage you’re using before changing the baking method.
- You can cut smaller party-size rolls from the same logs. Start checking them earlier, and use a thermometer to be sure the pork filling still reaches 160 degrees F rather than relying on a shorter time alone.
Frequently Asked Questions
Yes! Some of our readers freeze the rolls before baking. Assemble the rolls, freeze them in a single layer, then transfer them to a freezer-safe container or bag. When you’re ready to bake, thaw them in the refrigerator, brush with egg wash, and bake as directed until the pork filling reaches 160°F.
Yes! Sausage rolls can be served warm or cold. If you’re serving them cold, make sure they’ve been fully cooked and properly refrigerated. For parties, don’t leave them sitting out at room temperature for more than 2 hours.
Make Ahead and Storage
Make ahead: You can assemble the unbaked rolls, cover them, and refrigerate for up to a day before baking. Keep the sausage cold and bake according to the recipe, checking the center for doneness.
Storing: Refrigerate cooked sausage rolls in an airtight container within 2 hours of cooking and eat within 3 to 4 days.
Freezing: Freeze cooled, baked rolls individually on a lined tray, then transfer to a freezer-safe container or bag. For best quality, use within about 2 to 3 months. Thaw in the refrigerator before reheating.
Reheating: My preferred way to reheat leftover sausage rolls is in the air fryer at 350°F for 5 minutes. It gets the puff pastry nice and crispy again! You can also reheat them in the oven at 350°F for 10 to 15 minutes. Make sure the centers reach 165°F, adding more time if needed.
What to Serve with Australian Sausage Rolls
In Australia, sausage rolls are often eaten plain or with tomato sauce or barbecue sauce. American ketchup is a convenient substitute, and ranch, marinara, or mustard are good options if you want something different.
These also work well as a party appetizer or alongside a simple salad or bowl of soup for lunch.
More Sausage Recipes
If you’re looking for more recipes with sausage, these are some of our favorites.
If you make these Australian sausage rolls, let me know what you think in the comments and leave a star rating! 💛
Australian Sausage Rolls
Video
Ingredients
- 1 pound Jimmy Dean Premium Pork Sausage
- 1 package frozen puff pastry
- 3/4 cup Italian bread crumbs
- 1/3 cup milk
- 1 teaspoon minced garlic
- 1/2 teaspoon paprika
- salt and pepper, to taste
For the egg wash:
- 1 large egg
- 1 tablespoon water
Instructions
- Be sure to follow the directions on the puff pastry package so your dough is thawed properly and is ready to use. Preheat oven to 425 degrees.
- Unfold dough onto a lightly floured surface. You should have 2 big squares. Cut each square in half to create 4 long rectangles.
- Combine the Jimmy Dean Premium Pork Sausage, bread crumbs, milk, garlic, paprika, salt and pepper in a large bowl or food processor and mix until all the ingredients are thoroughly incorporated.
- Divide the sausage mix evenly into 4 sections and make a long tube down each rectangle pastry.
- Roll the pastry up over the Jimmy Dean Premium Pork Sausage and pinch the seam side together. Cut each roll into 4 sections with a sharp knife.
- Line a baking tray with parchment paper. Place the sections on a baking sheet lined with parchment paper.
- Mix the egg wash together and brush each roll with it. Then sprinkle on a little paprika.
- Bake at 425 for only 5 minutes. Then reduce heat to 350 and bake 30-35 more minutes. The rolls should be puffed and golden, and the pork sausage filling should reach 160°F in the center when checked with a meat thermometer.
- Allow them to cool for 10 minutes then serve.
- These are traditionally eaten plain or dipped in Australian tomato sauce (similar to ketchup), or barbecue sauce.
Notes
- Dipping sauces: In Australia, sausage rolls are traditionally served with tomato sauce. Ketchup is a convenient substitute, but ranch dressing, marinara sauce, or mustard are also good options if you want something different.
- Sausage: I like using Jimmy Dean Premium Pork Sausage. You can also use hot pork sausage if you prefer a little spice. Use uncooked sausage for this recipe.
- Puff pastry: Keep the pastry cool while assembling the rolls, and place them seam-side down on the baking sheet to help keep them from opening while baking.
- Gluten-free option: I’ve made these gluten-free many times! My favorite is Sweet Loren’s Gluten Free Puff Pastry. Just use gluten-free breadcrumbs and check that your sausage and seasonings are gluten-free.
- Reheating: My favorite way to reheat refrigerated sausage rolls is in the air fryer at 350°F for 5 minutes. It gets the pastry nice and crispy again! Add more time if needed until the centers reach 165°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have to tell you, I went looking for a sausage roll recipe for my husband who is Australian. Every time I make them he loves them. He says they are as good if not better than Australia. Now, he begs for me to make them. Now I just have to figure out how to make a great Aussie meat pie. I haven’t quite worked that one out yet. Thanks for the fantastic recipe.
Came out amazing!
I would love to make these – but would like to slice them into twice as many pieces to have smaller appetizers. How should I adjust the baking time? And, if baked on a rack in the roasting pan to a prevent grease build-up, would the end result be too dry?
If you make smaller pieces, I would try halving the cooking time and then checking them every few minutes after that. I haven’t tried baking them on a roasting pan, so I can’t definitively say how that would affect the outcome. Let us know how it goes if you do try it!
Just ran across this recipe. They sound & look delicious, especially after reading all the comments & suggestions from the Australians! Glad to see that someone has used turkey sausage, that’s my family’s preference (I make my own homemade version of turkey sausage to cut back on fat content). Can’t wait to give these a try! Ketchup will most likely be the sauce of choice, a few using hot sauce as well!
Way to go making your own turkey sausage! We have yet to make them with turkey sausage but I am sure they will still be delicious. Thanks for your comment!
Having lived overseas for a loooong time, I’ve tried just about every sausage roll recipe there is. And THIS one is THE ONE!! Thank you!!!
Wow thank you Josie! So glad you liked these sausage rolls!
What do you think about using smoked paprika
I think it would be delicious!
Hi I am an Aussie and tickled pink to think the sausage roll may be getting a mention in US cuisine. Really there is no set recipe, everyone has variations, we can use beef, chicken or pork mince or ready made sausage mince found in supermakets or butchers. For the benefit of my daughter I used to hide carrot or zucchini (courgette) and some cheese in my mix. It is a fairly forgiving recipe (I dont know that many of us even have a recipe). They are delicious hot or cold but I have to agree with other Aussies, if you have any sauce it is tomato sauce.
Thank you so much for this comment! All of those varieties sound delicious– great idea hiding some veggies in there 😉 I will have to try that next time!
This was quite tasty. The Jimmy Dean sausage tastes more like the sausage pastries you get by the register in Asian supermarkets in Australia. Next time I’ll blend in beef mince and onion and a few herbs, and use a wire rack instead of the paper so the pastry will be crisper. I’d definitely use this recipe as-is for American friends.
So glad you liked this recipe! I love the idea of adding some herbs and onion– that would be delicious!
Reporting back – I had to double the recipe but 1 lb of Jimmy Dean sausage, plus putting a pound of mince, an onion, and a carrot through the food processor, then mixing it all with the garlic and herbs.
That’s close enough to the real thing to bring a single tear to this expat’s eye.
I left out the breadcrumbs and milk.
If I could get beef sausage meat I would, but Kroger doesn’t stock it so I’ll have to look elsewhere. Although it’s more meat this way, it’s easy to quarter it and freeze in bags, so one bag goes with one sheet of pastry.
I too was wondering about using a rack. That way you wouldn’t have to drain part way through the cooking process.
i just tried recipe using a wire rack placed in a cookie sheet and the rolls were very difficult to take off rack! They all stuck to rack and left part of pastry behind as I was removing them! I wish I’d sprayed with Pam beforehand! But really there was hardly any grease in pan so I think next time I would just put them on pan itself, perhaps with the parchment paper, perhaps not.
Hi, thank you! You have done an awesome job with this recipe! My husband is an Aussie and I had spent half my life in Australia. I came across this recipe and was hesitant when I seen the jimmy dean sausage in the recipe. But thought what the heck, Ill give it a try!
Such a simple recipe, i changed a few if the seasoning and whe I served them up tonight my Husband looked at me like I was going to poison him LOL
I waited, he finished and said that wah the best sausage roll he has had since being in Australia!
So well done!
Thanks Again 🙂
Thank you so much for your comment! And for the 5 stars! I’m so glad your husband approved of this recipe. What a compliment!!! 🙂
Please let me know what seasonings you added. I would love to include it as an option in the recipe.
So I’ve made these a few times. I now live in America from Melbourne. I’m making them now but had 1/2lb of minced beef and 1/2lb of sausage meat. Other then that I followed the recipe. Can’t wait to try them 😋
Hi this recipe looks delish! Wondering if the sausage could be replaced with ground beef?
We haven’t tried it that way specifically, but let us know how it turns out if you try it!
I just made your recipe for Australian Sausage Rolls and they turned out great. The only difference is, is that I omitted the garlic and paprika and I added some shredded cheddar cheese. I will serve these for breakfast. My only question is, can I freeze them and how do I reheat them???
So glad you liked them! We haven’t frozen them before but I don’t see why not. If it were me, I would re-heat them on a baking sheet at 350-375 for 15-20 minutes or so or until they are heated through. I am sure you could microwave them, too, you will probably want to wrap them in a paper towel and heat for a minute or so. Again, I can’t tell you exact times because I haven’t done it that way before– this is probably what I would do though 🙂 Hope this helps!
I haven’t made them for years but with the AFL Grand Final this weekend thought I’d whip up a batch or two and thought I’d see if I could find some variations to my version.
I pretty much make mine on the fly, with 2/3 ground pork to 1/3 sausage meat. Egg, breadcrumbs, whatever herbs I have kicking around but usually make sure Oregano is one of them.
If you want to freeze them go for it – definitely cook them first. Yes they can be reheated in the microwave but like any puff pastry they will go soggy. Maybe defrost in the microwave and heat in the oven for best results.
Janice, thank you so much for sharing your insider tips on these Australian Sausage Rolls!
The best way to reheat sausage rolls is to place them frozen in an oven at 100 deg. Celsius for 1 hour and they will not turn out soggy as in a microwave. Cheers.
Great recipe, I use beef sausage mince and not pork mince. I laughed when I read they were a breakfast dish – I don’t know any Australians who would eat sausage rolls for breakfast unless they are hungover and eat them cold from the fridge.
Use Jennie-0 minced turkey, not sure if they have pork. Very low fat, no grease dripping out of rolls. I am Australian. Dip them in ketchup 👍I wouldn’t dream of eating them any other way. Ketchup is great with a meat pie 🥧 as well😊
Thank you so much for this comment. Happy to hear it turns out well with minced turkey, too. Thanks for the suggestion!
they are famous in New Zealand too, sort of like the kiwi pavlova that was invented by kiwis. But you only eat sausge rolls with tomato sauce. I sometimes add a splash of Worcestshire sauce in my meat mix.hard to duplicate kiwi and Oz recipes in USA but we try.
I will cop the pavlova was stolen but hands off the sausage roll… lol
I’m loving the comments here, especially the “poopy seed” one ???? your recipe sounds like a basic Aussie snag roll and yeah tomato sauce is definitely the proper topping for them. That being said there are no set rules about what you dip them in or for that matter what you make them out of. I’ve stuck grated veggies in them even spinach, they all get enjoyed just the same. Have some fun and experiment with the filling you’ll be surprised at how tasty you can make them ????
Thanks for the easy to follow directions. Made these for grandsons Australia Night at school and they turned out great!
Australia Night? How fun! I am glad they turned out so well for you!
This is my favorite rgo-to recipe to make! I came back from england craving sausage rolls and it’s my boyfriend’s favorite meal but I always always worried I wouldnt be able to compare to this delicious treat. This Is now my one meal that I make for everyone. Even got a seal of approval from his British mom! I have subbed the jimmy dean for vegan ‘meat’before for a family member and it still turned out fantastic. I cannot thank you enough for this recipe!
I find our differences so funny. Back in the 60’s my dad was stationed in a US Boq in Saigon, where he developed malnutrition as he just could not stomach most of the breakfast choices. He ended up buying some kind of spirit stove so he could cook for himself. One of my brothers was a pharmacist so he sent lots of vitamins. Our Aussie breakfast tends to be savoury, nothing sweet on your bacon and eggs. Must say wherever I’ve ever travelled overseas I always have Vegemite in my luggage. Each to their own, however as much as I loved my trips to the US, people and places the food didn’t do a lot for me. Not saying it was bad, just different.
I’m in American and have lived in America all my life, years ago I had an Australian teacher who used to make these when we would come to her house (using vegetarian sausage) and of course served with ketchup . I always love them . Today I had some leftover puffs pastry from another project and was looking for recipes to try and use up the pastry and I started thinking about these sausage rolls and found your recipe . Thank you for such a simple, tasty recipe . I also used vegetarian sausage ( morningStar Farms breakfast sausage links thawed in the microwave and mashed up with a fork if anyone’s interested .) otherwise I followed your recipe pretty closely and they turned out great! I’m planning to make them again when my brother’s family comes over for a little Christmas party at my house. (Except I’ll have to use s different veggie sausage that had no onion, and plain bread crumbs, as my brother gets migraines from onion.. ugh!). Will definitely be saving your recipe it was very delicious and tasted pretty much like what my teacher had made so many years ago . even though I’m American not Australian or New Zealand or European I will always eat them with catch-up because that’s how I was always served and it’s perfect lol!
Thank you so much for your comment! I love how you adapted this recipe to make a vegetarian version. Great idea! We will have to try it sometime! We have onion allergies in our family too, that’s a tough one to work around sometimes. That is so nice of you to accommodate!
You said pork sausage near the ground meat in the store. That’s just plain ground pork, not sausage, hense the grease. Some stores do sell bulk pork sausage in the meat counter.( not Italian sausage). Or try Bob Evans in a roll. Basically, pork sausage is commonly known as breakfast sausage.
Another Aussie here. When an Aussie recipe calls for sausage mince, it is literally just ground pork, ground a little smoother than ground beef.
Forget the breadcrumbs, you don’t need em. It’s best with a 50/50 mix of ground beef and ground pork. Make sure you add grated onion, grated carrot and a little ketchup to the meat mix.
The only difference between Aussie ketchup and American is that we call it tomato sauce, the taste and texture are the same as American ketchup, except that some Aussie brands are a little sweeter.
Never ever eat them with any other type of sauce and we never eat them for breakfast!
Your pics do look super delicious though!
Ps. My hubby served his mission in Melbourne, Australia!
I use a half and half mixture of pork mince and beef mince, finely chopped onions sauteed’ , bread crumbs , ground cloves, cumin, salt pepper minced garlic pinch ground celery seed and one egg with a bit of milk. make my own puff pastry and use an egg wash . as far as dipping I make an Asiago peppercorn sauce / dressing or some prefer ranch . to make them a but different you can add grated carrot or apple …………
I’m Scottish and we grew up having sausage rolls for lunch or dinner. I make them basically the same as you only I spread the pastry with Dijon mustard and use uncooked Jimmy Dean Sage sausage meat or their regular sausage meat on top. Roll them up and cut to any size you want then brush a little melted butter on top and bake. We serve them with HP or Daddies brown sauce which is a little spicy (can be purchased from World Market).